The Commuter - April 17, 2013 Edition

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April 17, 2013

THE

COMMUTER Linn-Benton Community College • Albany, Oregon

Volume 44 | Issue 23

Santiam Serves Up Savory Spread

Ted Holliday Copy Editor

A

fter years of fine dining in Los Angeles, I’ve been searching for the same type of experience locally. Finally, I found it, and was surprised that it was right here on campus at the Santiam Restaurant. The Food (5 of 5) The dish’s robust flavor, wonderful texture, perfect temperature, and beautiful presentation rival’s that of any five-star restaurant L.A. has to offer. Deciding on a three-course meal, I had the chicken satay for the appetizer, hearth-fired dongo pork for the main course, and the grasshopper mint cheesecake for dessert. My wife had the coconut shrimp in a puffed rice paper bowl for the appetizer, beef tenderloin medallions with espresso-whiskey sauce for the main course, espresso ice cream over a chocolate waffle for dessert, and a latte with a vanilla shot. The coconut shrimp were crispy and at the right temperature. The mango sweet chili sauce complimented the shrimp like a good zinfandel with a flavorful blue cheese. In the main course, the dongo pork melted with every bite. The vegetables were cooked to perfection, crispy and tender. The noodles were hot and bursting with flavor. In the beef tenderloin dish, the beef was tender, cooked medium, and served hot. The carrots were undercooked and a bit raw. The espresso ice cream dessert was near perfection, heavenly to the palate, and well-presented. The end crust of the grasshopper mint cheesecake was hard. The rest of the dessert was flavorful. Cleanliness/ Appearance (5 of 5) Bright white tablecloths with place settings were ready for the guests. Fresh flowers provided each table an accent of color. Two of the walls were all windows, giving the restaurant a bright and fresh feeling. For the daring, there was one table set up in the atrium just out the side entrance. This is the first table you’ll see when arriving. It’s a romantic date table or a personal intimate

photos by Ted Holliday

Top: Beef tenderloin medallions with espresso-whiskey sauce, mashed sweet potatoes and carrots. Left to Right: Coconut shrimp in a puffed rice paper bowl with a mango sweet chili sauce. Chicken satay with peanut sauce. Espresso ice cream with white chololate chunks on a chocolate waffle and caramel sauce.

conversation place. There weren’t any disheveled staff members. All of them were wearing neatly pressed white shirts, white aprons, black ties, and black pants. The Atmosphere (4.5 of 5) We were promptly greeted by Franny Woodcock, the dining room manager. With a smile, she escorted us

-opinion-

Re: Milk and Honey pg. 3 .

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web: commuter linnbenton edu

to our seats by a window. The lack of any music playing gave an eerie quietness until more customers arrived. A recommendation would be to have some soft piano or jazz music playing in the background. This would enhance the dining experience even more. There was limited space, but it didn’t feel cramped. Lots of legroom and space between the tables provided

-news-

a comfortable feel. Sitting in the small dining room gave more of an opportunity to enjoy the atmosphere. The room was a comfortable temperature, like being at home ready to relax at the table for some good home cooked food, without the work and no mess to clean up.

Santiam: continued on Pg. 12

Welding Club pg. 7

Santiam Restaurant Where: CC-201 Hours: Mon.-Thru.

9:30-11 a.m. espresso/pastries 11 a.m.-12:30 p.m. lunch

Walk-ins welcome

For reservations: 541-917-4392

-a&e-

LBCC Choir pg. 12

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